The "best" Black Forest Cake recipe can be subjective, as it depends on individual preferences. However, I can provide you with a classic and highly regarded Black Forest Cake recipe that is loved by many. This recipe incorporates moist chocolate cake, luscious whipped cream, cherries, and a touch of kirsch (cherry liqueur) for an authentic Black Forest flavor.
Ingredients:
For the Chocolate Cake:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Filling and Topping:
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 can (21 oz) cherry pie filling or canned cherries in juice
- 1/4 cup kirsch (cherry liqueur) - optional for soaking the cake layers
For Decoration:
- Chocolate shavings or curls
- Maraschino cherries (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Stir in the boiling water until the batter becomes smooth. The batter will be thin.
Divide the batter equally between the two prepared cake pans.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
If using kirsch, poke several holes in each cake layer using a toothpick and gently brush the kirsch over the cake layers. This step is optional and can be skipped if you prefer a non-alcoholic version.
In a chilled mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble the cake, place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, leaving a border around the edges. Add a layer of cherry pie filling on top of the whipped cream.
Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
Decorate the cake with chocolate shavings or curls, and add maraschino cherries on top if desired.
Refrigerate the cake for a few hours before serving to allow the flavors to meld and the cake to set.
Enjoy your homemade Black Forest Cake! It's best served chilled and within a day or two of assembling it.